Warm Tortellini Salad with Zucchini and Tomatoes

Reserve some pasta water and add it to the salad to keep the pasta moist without having to add oil.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 220
  • Fat: 4.3g
  • Saturated fat: 1.7g
  • Protein: 8.9g
  • Carbohydrate: 36.9g
  • Cholesterol: 20mg
  • Iron: 0.5mg
  • Sodium: 592mg
  • Calories from fat: 18%
  • Fiber: 2.6g
  • Calcium: 21mg

Ingredients

  • 1 (9-ounce) package fresh three-cheese tortellini
  • 1 cup cherry tomatoes, halved
  • 1 cup diced zucchini
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup fat-free Italian dressing
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarsely ground black pepper

Preparation

  1. Cook tortellini according to package directions; drain in a colander over a bowl. Reserve 2 tablespoons pasta water.
  2. . Combine tortellini, 2 tablespoons pasta water, tomatoes, and remaining ingredients in a large bowl, tossing gently to coat.
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